This sumptuous Moroccan starter—a spiced poultry pie enriched with scrambled eggs and decorated with ground almonds, sugar, and cinnamon—is typically served at weddings and other festive occasions. Traditionally the pastry known as warqa and bone-in pigeon are used to make b'stilla, but phyllo and chicken thighs, quail, or Cornish game hen make excellent substitutes. This recipe first appeared in our November 2014 issue with the story Not-So-Humble Pie.

Moroccan Pigeon Pie (B'stilla)

Traditionally pigeon is used to make this slightly sweet, savory Moroccan pie, but chicken thighs, quail, or Cornish game hens make excellent substitutes.